酿酒葡萄表皮产酶非酿酒酵母的筛选及其产酶特性研究

Screening of non-Saccharomyces cerevisiae from wine grape epidermis and its enzyme-producing ability

非酿酒酵母是葡萄酒发酵过程中主要微生物之一,对葡萄酒品质具有重要影响。该研究从新疆昌吉的酿酒葡萄表皮分离产酶非酿酒酵母,基于26S rDNA序列对菌株进行分子生物学鉴定,并研究其产酶特性。结果表明,从酿酒葡萄表皮分离到酵母菌株62株,其中毕菌株CZ4(赤克鲁维酵母(Pichia kluyveri))产β-葡萄糖苷酶活性最高为214.57 U/mL,菌株KS5(葡萄有孢汉逊酵母(Hanseniaspora uvarum))产蛋白酶活性最高为178.56 U/mL,菌株KS3(仙人掌有孢汉逊酵母(Hanseniaspora opuntiae))产脂肪酶活性最高为184.68 U/mL。随着培养时间与SO_(2)、糖以及酒精度的增加,3株高产酶酵母对糖、酒精和SO_(2)耐受性整体呈现先增加后减少的趋势。

Non-Saccharomyces cerevisiae are the main microorganisms in the process of wine fermentation and have an important influence on wine quality.In this study,enzyme-producing non-S.cerevisiae were isolated from epidermis of wine grape in Changji,Xinjiang.The strains were identified by molecular biology and the enzyme-producing ability were studied.The results showed that 62 yeast strains were isolated from the epidermis of wine grapes,among them,strain CZ4(Pichia kluyveri)had the highestβ-glucosidase activity of 214.57 U/ml,strain KS5(Hanseniaspora uvarum)had the highest protease activity of 178.56 U/ml and the strain KS3(Hanseniaspora opuntiae)had the highest lipase activity of 184.68 U/ml.With the increase of the culture time,SO_(2) conctent,sugar and alcohol content,the tolerance of the 3 high enzyme-producing yeast to sugar,alcohol and SO_(2) showed an overall trend of increasing first and then decreasing.